Meanwhile, for filling, in a medium saucepan, bring the cream just to a boiling over medium-high heat. Remove from heat. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using. Spread 2 teaspoons of the filling* on the bottom of each of half of the cookies. Top with the remaining cookies, bottom sides down.

To Store: Layer filled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up 3 days or freeze for up to 1 month. Let stand at room temperature for 30 minutes before serving.

* Any remaining filling can be covered and stored in refrigerator for up to 3 days. To use, place in a microwave-safe bowl and cook on half power or defrost setting for 30 to 60 seconds. Remove and stir. Use as a topping for ice cream or pound cake, or as a dip for cookies.